The Peterboro, a Detroit-based restaurant that cooks up contemporary Chinese-American classics, is sharing the recipe for its Almond Boneless Chicken, which is served atop a bed of rice or shredded lettuce and topped with a helping of Mushroom-Soy gravy and a toasted-almonds garnish. Make it at home by following the instructions below.
How to Make The Peterboro’s Almond Boneless Chicken
4 boneless, skinless chicken thighs
2 cups Corn Flakes
1 cup corn starch
Salt and pepper to taste
3 oz. large Shiitake mushrooms, diced
3 cloves garlic, chopped
2 tsp. fresh ginger, chopped
2 cups all natural chicken stock (unseasoned)
1/3 cup cooking wine
1/2 cup soy sauce (or Tamari)
1 Tbsp. dark soy sauce (optional)
1/3 cup ice-cold water
6 Tbsp. corn starch
1/2 cup seasoned, toasted almonds (for garnish)
Start by heating a 2-quart saucepan over medium heat on the stovetop. Once the pan is hot, add the large diced mushrooms in and cook for 3-5 minutes, until they reduce in size and begin to brown. Once the mushrooms are mostly cooked, add in the garlic and ginger and stir constantly for 15-30 seconds and immediately add in the cooking wine to deglaze the pan. (Caution: The wine may flare up from the heat as the alcohol burns off.) Once the wine is slightly reduced and becomes syrupy, add in chicken stock, soy sauce, and dark soy sauce. Bring everything to a boil, then reduce heat to a medium-low simmer. Whisk together cold water and cornstarch and immediately pour into the simmering gravy. This should thicken the sauce into gravy consistency. If it is too thick, just add water or chicken stock. If it is too thin, repeat this step, with half the amount of water and corn starch.
Pre-heat oven to 400 degrees. Once the oven reaches temperature, place chicken thighs on a baking sheet and roast for 12-18 minutes, or until cooked through. Immediately refrigerate until they are mostly cooled all the way through.
Prepare a three-step breading station. Start by crushing Corn Flakes with your hands in a large mixing bowl. Once they are sufficiently crushed, season with salt and pepper to taste. Next, crack and whisk eggs in a separate bowl and set next to the bowl of crushed Corn Flakes. Finally, add corn starch to a third bowl, season with salt and pepper, and set next to bowl of eggs.
Take the cooled chicken thighs and begin breading them by first dredging them on both sides in the seasoned corn starch, then the whisked eggs, and finish with the crushed Corn Flakes.
The easiest way to cook your breaded chicken thighs is in an air fryer or deep fryer, which has been preheated to 400 degrees, for 6-10 minutes. If you do not have a fryer, you can cook your chicken over the stovetop in a heavy-bottom skillet or cast iron pan. Start by heating the pan on medium heat and pouring a generous amount of cooking oil into it. There should be about a 1/4-inch of oil in the pan. Once the pan and oil are hot, gently place the chicken in the pan and fry on all sides until golden brown.
Slice the cooked breaded chicken and serve over plain cooked rice or shredded lettuce. Using a large ladle, pour the Mushroom-Soy gravy over the sliced chicken and garnish with toasted almonds.
The Peterboro, 420 Peterboro, Detroit; 313-833-1111; thepeterboro.com